Directions

Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.Yield: 20 servings.

Originally published as Pineapple Pudding Cake in Healthy Cooking
August/September 2008, p55

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"I make a cake like this except I use two 20 oz cans crushed pineapple I use the juice in place of water for the cake. I bake the cake then when it's cooling I take an 8oz cream cheese (soften) cut into chunks & 1 cup milk beat it till its pretty well broke up then add vanilla or french vanilla instant pudding(4oz) to the milk & cream cheese & beat till thickened.You will have some little lumps in pudding but it doesn't matter. Spread this on the cooled cake then put your crushed pineapple all over the top of pudding mixture then I put 8oz cool whip & top that with bakers angel flake coconut so good. :-)"

"This was very good, but I'm not sure what I think about the cream cheese...That part was not quite sweet enough when mixed with only pudding and no additional sugar. Otherwise great! I think it would be good with strawberries instead of pineapple to compliment the cream cheese.

I used the recipe as a guideline, but made my own cake and pudding from scratch, and no fat-free or sugar-free stuff. I also topped with toasted coconut instead of walnuts.

We were not patient enough to wait for it to chill so it might be better cold!"